INGREDIENTS
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2 (6-8 oz) beef filets
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Duxelle:
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2 tablespoons unsalted butter
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1 small shallot, minced
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1/4 cup madeira wine
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1/2 pound wild mushrooms, chopped fine (you can even use just plain white mushrooms)
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leaves from 2 sprigs of fresh thyme, chopped
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kosher salt and white pepper to taste
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1/4 pound pâté de foie gras (available at specialty foods shops) at room temperature
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1 sheet thawed frozen puff pastry
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an egg wash made by beating 1 large egg yolk with 1 teaspoon of water
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madeira wine Sauce:
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1/4 cup Madeira
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1/2 cup beef stock (I use "more than gourmet" brand Classic French Demi-Glace)
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2 tablespoons black truffle butter (available at specialty food shops) if you can't find it, just use black truffle oil mixed with butter